Directions

1.

In a bowl combine grated cheese, soft cheese, marmalade, butter, and pearl onions. Mix with a rubber spatula until all the ingredients are evenly incorporated. Spoon mixture onto a long piece of plastic wrap, then gently form into a tube so that the mixture is fully enclosed in the plastic wrap. Let the mixture sit in the fridge for at least 30 minutes and up to a few days. Slice the ploughman pâté and serve with toast and some lightly dressed watercress.

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After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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